by Tatanisha Wooley
CHICKEN NOODLE SOUP
I will be doing two recipes because you need a dessert to go with a dinner. Not to mention if you are one of those people who is better baker than cook I am not leaving you out. If you want to take your cooking and baking skills to the next level try these recipes. You can save money rather than going out to restaurant and being charged 30+ dollars for a meal.
Total Time: 0:25 Prep: 0:25 Level: Moderate Serves: 4
• 4 boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 3 tbsp. cold unsalted butter
• 1 large shallot
• ⅓ c. dry white wine
• 1½ c. snow peas
• 1½ c. sugar snap peas
• 1½ c. sliced asparagus spears
• 1 clove garlic
• 1 tbsp. chopped fresh tarragon
• 2 tsp. lemon zest
1. Season chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook until deep golden brown, 4 to 6 minutes. Turn, reduce heat to medium, and cook until the internal temperature reaches 165 degrees F, 6 to 8 minutes. Remove to a plate.
2. Increase heat to medium-high. Add shallot to skillet and cook until softened, about 1 minute. Stir in wine and cook, scraping brown bits from bottom of skillet, until reduced by three-quarters, 1 to 2 minutes. Stir in both peas and asparagus and sauté until just tender, 2 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Fold in tarragon and remaining 2 tablespoons butter. Season with salt and pepper.
3. Serve sprinkled with lemon zest.
*******Recipe courtesy of countryliving.com*******
Level: Moderate Serves: 16
• 5 large egg yolks
• 1 c. sugar
• 3½ c. heavy cream
• 15 oz. canned pumpkin
• 2 tsp. vanilla extract
• 1½ tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. ground nutmeg
• ¼ tsp. salt
• 2 tbsp. dark rum
• 1 tsp. powdered gelatin
• 3 oz. shaved dark chocolate
1. Fill a large bowl halfway with ice water and set aside.
2. Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula — about 10 minutes. Transfer to a medium bowl and set over the ice bath. Stir to cool.
3. Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops — about 8 hours or up to overnight.
4. Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate shavings between top two layers. Serve chilled.
*******Recipe courtesy of delish.com*******